New York Times' Classic Marinara Sauce

🥘 Ingredients

• basil sprig
  1 large
• garlic
  7 cloves
• kosher salt
  1 tsp
• olive oil
  4 tbsp
• oregano
  1/4 tsp
• tomatoes
  1 28-oz can
• whole chili or red pepper flakes (optional)
  1 pinch

🍳 Cookware

• large bowl
• fork
• large skillet

1. 1

   Pour tomatoes into a large bowl and crush with a fork . Pour 1 cup water into can and slosh it around to get tomato juice. Reserve.

   tomatoes: 1 28-oz can
2. 2

   In a large skillet (do not use a deep pot) over medium heat, heat the olive oil . When it is hot, add the peeled and slivered garlic . As soon as the garlic is sizzling (do not let it burn) add the tomatoes, reserved tomato water, whole chili or red pepper flakes (optional) or TJ's Bamba Hot Pepper Sauce, oregano , and kosher salt . Stir.

   olive oil: 4 tbsp, garlic: 7 cloves, whole chili or red pepper flakes (optional): 1 pinch, oregano: 1/4 tsp, kosher salt: 1 tsp
3. 3

   Place the basil sprig (including stem) on the surface like a flower. Let it wilt, then submerge in sauce.

   basil sprig: 1 large
4. 4

   Simmer until sauce has thickened and oil on surface is a deep orange, about ⏱️ 10 minutes .
5. 5

   Taste and season as needed. Discard basil and chile, if using.